2017 ACEND Core Competencies for the Registered Dietitian
Intern Name:______
Competency / Rotation / Suggested Activities and Experiences / Description of activity or experience completed / Date(s) Completed /Concentration Area: Technology in Health Promotion
THP 1: Develop evidence-based intervention(s) to enhance human health and quality of life using effective communication through current technology in diverse settings. / COM / Technology in Health Promotion Project
THP 2: Evaluate evidence-based intervention(s) to enhance human health and quality of life using effective communication through current technology in diverse settings. / COM / Technology in Health Promotion Project
1: Scientific and Evidence Base of Practice: Integration of scientific information and translation of research into practice
CRDN 1.1 Select indicators of program quality and/or customer service and measure achievement of objectives. / Pre-MNT
COM, FSM,
MNT / Technology in Health Promotion Project
Leadership Challenge Project: Part 2 Clinical and Customer Service QM
CRDN 1.2 Apply evidence-based guidelines, systematic reviews and scientific literature. / Pre-MNT
COM, MNT / Clinical Presentation
Comprehensive NCP Worksheets
ThinkSpace Simulations
Technology in Health Promotion Project
School Nutrition
CRDN 1.3 Justify programs, products, services and care using appropriate evidence or data / COM, FSM / Technology in Health Promotion Project
Leadership Challenge Project: Part 2 Financial & Productivity Management
CRDN 1.4 Evaluate emerging research for application in nutrition and dietetics practice / Pre-MNT
COM, MNT / Clinical Presentation
Technology in Health Promotion Project
Food, Nutrition, and Health Policy
CRDN 1.5 Conduct projects using appropriate research methods, ethical procedures and data analysis / COM
MNT / Technology in Health Promotion Project
Clinical Presentation
Leadership Challenge
CRDN 1.6: Incorporate critical-thinking skills in overall practice. / Pre-MNT
COM, MNT
FSM / Clinical Presentation
Technology in Health Promotion Project
Leadership Challenge
Food, Nutrition, and Health Policy
ThinkSpace simulations
Comprehensive NCP worksheets
Professional Practice Evaluations
2: Professional Practice Expectations: Beliefs, values, attitudes and behaviors for the professional dietitian nutritionist level of practice.
CRDN 2.1 Practice in compliance with current federal regulations and state statutes and rules, as applicable, and in accordance with accreditation standards and the Scope of Nutrition and Dietetics Practice and Code of Ethics for the Profession of Nutrition and Dietetics / Pre-MNT
MNT
COMM / Clinical Presentation
Comprehensive NCP Worksheets
Technology in Health Promotion Project
Professional Practice Evaluation
CRDN 2.2 Demonstrate professional writing skills in preparing professional communications / MNT
FSM
COM / Technology in Health Promotion Project
Food, Nutrition and Health Policy
Leadership Challenge
Professional Practice Evaluation
CRDN 2.3: Demonstrate active participation, teamwork and contributions in group settings. / Pre-MNT
MNT
FSM
COM / Technology in Health Promotion Project
Family Meal Planning Simulation Peer Review
Leadership Challenge Project: Part 2: Management and Leadership Principles
Professional Practice Evaluation
CRDN 2.4: Function as a member of inter-professional teams. / Pre-MNT
MNT
FSM
COM / Technology in Health Promotion Project
Leadership Challenge Project: Part 2: Management and Leadership Principles
Professional Practice Evaluation
CRDN 2.5 Assign duties to NDTRs and/or support personnel as appropriate / MNT
COMM
MGT / Technology in Health Promotion Project
Leadership Challenge Project
Clinical Presentation
Comprehensive NCP Worksheets
Professional Practice Evaluation
CRDN 2.6 Refer clients and patients to other professionals and services when needs are beyond individual scope of practice / MNT, COM / Comprehensive NCP Worksheets
Professional Practice Evaluation
CRDN 2.7 Apply leadership skills to achieve desired outcomes / Pre-MNT
MNT
FSM
COM / Comprehensive NCP Worksheets
Food, Nutrition, and Health Policy
Leadership Challenge Project: Part 2: Management and Leadership Principles
Inservice
Professional Practice Evaluation
CRDN 2.8: Demonstrate negotiation skills. / MNT
FSM
COM / Nutrition Education Evaluation
Leadership Challenge Project: Part B: Human Resources
Professional Practice Evaluation
CRDN 2.9 Participate in professional and community organizations / All / Technology in Health Promotion Project
Food, Nutrition, and Health Policy
Family Meal Planning Simulation
CRDN 2.10 Demonstrate professional attributes in all areas of practice / Pre-MNT
MNT
FSM
COM / Leadership Challenge Project
Professional Practice Evaluation
CRDN 2.11 Show cultural competence/sensitivity in interactions with clients, colleagues and staff. / Pre-MNT
MNT
FSM
COM / Family Meal Planning Simulation Peer Review
Leadership Challenge Project: Part 2: Management and Leadership Principles
Professional Practice Evaluation
CRDN 2.12: Perform self-assessment and develop goals for self-improvement throughout the program. / MNT
FSM
COM / PDP assignment
Professional Practice Evaluation (Part 3)
CRDN 2.13: Prepare a plan for professional development according to Commission on Dietetic Registration guidelines. / MNT
FSM
COM / PDP assignment
CRDN 2.14 Demonstrate advocacy on local, state or national legislative and regulatory issues or policies impacting the nutrition and dietetics profession. / MNT,
COM / Food and Nutrition Policy Assignments
Technology in Health Promotion Project
CRDN 2.15: Practice and/or role play mentoring and precepting others. / Pre-MNT
MNT
FSM
COM / Pre-MNT workshop (communication, MI role play)
Clinical Presentation
Inservice
Competency / Rotation / Suggested Activities and Experiences / Description of activity or experience completed / Date(s) Completed /
3: Clinical and Customer Services: Development and delivery of information, products and services to individuals, groups and populations
CRDN 3.1 Perform the Nutrition Care Process and use standardized nutrition language for individuals, groups and populations of differing ages and health status, in a variety of settings (including assessment, diagnosis, intervention, and monitoring/evaluation) / Pre-MNT
COM, MNT / Clinical Presentation
Comprehensive NCP Worksheets
ThinkSpace Simulations
Technology in Health Promotion Project
Professional Practice Evaluation
CRDN 3.2: Conduct nutrition focused physical exams. / Pre-MNT
COM, MNT / Malnutrition Workshop
Comprehensive NCP Worksheets
ThinkSpace Simulations
Professional Practice Evaluation
CRDN 3.3 Demonstrate effective communications skills for clinical and customer services in a variety of formats and settings / Pre-MNT
MNT, COM, FSM / Clinical Presentation
Nutrition Education Evaluation
Technology in Health Promotion Project
Food, Nutrition, and Health Policy
Inservice
School Nutrition
Professional Practice Evaluation
CRDN 3.4 Design, implement and evaluate presentations to a target audience / COM
MNT
FSM / Clinical Presentation
Technology in Health Promotion Project
Inservice
Professional Practice Evaluation
CRDN 3.5: Develop nutrition education materials that are culturally and age appropriate and designed for the literacy level of the audience. / COM
MNT / Developing Nutrition Education Materials
CRDN 3.6 Use effective education and counseling skills to facilitate behavior change / Pre-MNT
MNT
COM / Clinical Presentation
Comprehensive NCP Worksheets
Nutrition Education Evaluation
School Nutrition
Professional Practice Evaluation
CRDN 3.7 Develop and deliver products, programs or services that promote consumer health, wellness and lifestyle management / COM,
FSM / Technology in Health Promotion Project
Inservice
CRDN 3.8 Deliver respectful, science-based answers to client questions concerning emerging trends / Pre-MNT
MNT
COMM
FSM / Technology in Health Promotion Project
Nutrition Education Evaluation
Comprehensive NCP Worksheet
Inservice
School Nutrition
CRDN 3.9 Coordinate procurement, production, distribution and service of goods and services, demonstrating and promoting responsible use of resources. / COM
MNT
FSM / Meal Planning or Recipe Development
Leadership Challenge Project: Part 2 Food Procurement, Production, & Services
Family Meal Planning Simulation
School Nutrition
CRDN 3.10 Develop and evaluate recipes, formulas and menus for acceptability and affordability that accommodate the cultural diversity and health needs of various populations, groups and individuals / FSM
COMM / Meal Planning or Recipe Development
Family Meal Planning Simulation
Renal Simulation
Food Allergy Simulation
School Nutrition
4: Practice Management and Use of Resources: strategic application of principles of management and systems in the provision of services to individuals and organizations
CRDN 4.1 Participate in management of human resources / COMM
FSM / Technology in Health Promotion Project
Leadership Challenge Project: Part 2: Human Resources
Inservice Training
CRDN 4.2 Perform management functions related to safety, security and sanitation that affect employees, customers, patients, facilities and food / COMM / Leadership Challenge Project: Part 2 Safety, Security and Sanitation
Meal Planning or Recipe Development
School Nutrition
CRDN 4.3 Conduct clinical and customer service quality management activities / COM, MNT
FSM / Clinical Presentation
Leadership Challenge: Part 2: Clinical and Customer Service
CRDN 4.4 Apply current nutrition informatics to develop, store, retrieve and disseminate information and data / MNT,
COM,
FSM / Technology in Health Promotion Project
Clinical Presentation
Leadership Challenge Project: Part 2 Financial & Productivity Management
CRDN 4.5: Analyze quality, financial or productivity data for use in planning / COM, FSM / Leadership Challenge Project: Part 3
Technology in Health Promotion Project
Meal Planning or Recipe Development
Family Meal Planning Simulation
CRDN 4.6 Propose and use procedures as appropriate to the practice setting to promote sustainability, reduce waste and protect the environment / FSM / Leadership Challenge Project
CRDN 4.7 Conduct feasibility studies for products, programs or services with consideration of costs and benefits / COM, FSM / Family Meal Planning Simulation
Technology in Health Promotion
Leadership Challenge Project
School Nutrition
CRDN 4.8 Develop a plan to provide or develop a product, program or service that includes a budget, staffing needs, equipment and supplies / FSM, MNT
COMM / Leadership Challenge Project Part 2: Financial & Productivity Management
Technology in Health Promotion Project
CRDN 4.9: Explain the process for coding and billing for nutrition and dietetics services to obtain reimbursement from public or private payers, fee-for-service and value-based payment systems. / MNT
FSM / Professional issues webinar Reflection
Leadership Challenge Project
CRDN 4.10: Analyze risk in nutrition and dietetics practice. / FSM, MNT
COMM / Leadership Challenge Project
ThinkSpace EN simulation
Family Meal Planning Simulation
© 2012-2018 Dietetics Internship Iowa State University of Science and Technology. (Note: According to copyright, no portion of this material may be reproduced in any form without written permission.) Revised Mar 2017.